Ingredients:

• 50g / 3 tbsp butter, unsalted
• 1⁄2 onion, finely chopped (brown, yellow, white)
• 3 garlic cloves , very finely chopped
• 1 kg / 2 lbs mussels, bearded and scrubbed
• 1 cup (250ml) dry white wine
• 2 tomatoes, deseeded and diced

Serving:

• 1⁄4 cup flat leaf parsley, roughly chopped
• Lemon wedges (essential!)
• Crusty bread to serve

Instructions

• Heat oil in a large heavy pot over medium heat, melt butter.
• Add the garlic and onion. Stirring occasionally until onion is soft and fragrant for about 3 minutes.
• Turn heat up to high, add wine and bring to a boil. Simmer for 2 minutes until the harsh alcoholic smell is gone.
• Stir in tomatoes, add mussels, stir to coat in sauce a bit.
• Cover, lower heat to medium high and cook, then shake the pot once or twice.
• The mussels are cooked when they are open and it takes 6 to 8 minutes.
• Toss through parsley and season to taste with salt and pepper. Be careful with the salt as the mussels are already salty. So taste first.
• Drizzle with extra virgin olive oil and serve with lemon wedges on the side. So people can use as much as they wish.
• Serve immediately with crusty bread to mop up the sauce!

Hiran Peiris
Local Diner
140 Napier Road
Taupo Town